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Monday, March 1, 2010

Poppyseed Cake - Blue Monday

Poppyseed Cake with Sour Cream Glaze

Photo courtesy of Little Orange Kitchen

From the kitchen of One Perfect Bite...This lovely European-style cake was brought to the prairies of the United States by immigrants and refugees from Central Europe. I discovered the recipe in an old Farm Journal Cookbook and was surprised to find it there, only because it's not as sweet as the cakes they usually feature. That's not to say it's not delicious. I love poppyseeds and any dessert or bread made with them. I will, however, never understand how the import and sale of Sichuan peppercorns could be banned for years in our country while the sale of poppyseeds was allowed to continue. Interesting, no? The only part of the opium poppy that can be imported here is its seed. It's completely legal to import, sell and buy them, but once you plant them you become a drug lord. That doesn't compute, at least in this old brain. Now, I have no intention of planting the few seeds I have left after making this cake, but I don't understand the way we pick and choose what's important to us. I digress. One of the instructions in the recipe calls for soaking the poppy seeds. This is not done to remove narcotic properties. Many folks have problems digesting the seeds and it's been found that soaking softens the hull and negates the problem. I'm also faithfully following the Farm Journal recipe for the cake glaze. Just between you and me, you can substitute your best cream cheese frosting for the glaze. It's lovely but the frosting is easier to make and its creaminess will take the cake to another level. The cake and glaze are simple to make, and if you are looking for something a bit different to serve your family and friends, this recipe has your name on it. Here's how it's done.

I love poppyseed anything and I was looking at a poppyseed cake recipe yesterday -- it, too, called for soaking the poppyseeds. I think I may be in the mood for a poppyseed cake. Would be great for tea!

Poppyseed cake is one of my all-time favorite cakes! I've actually been craving it for a while but can't find a store that sells the seeds in bulk. As soon as I do...it's going on the menu. This looks gorgeous!

I had thought that the US had banned the Sichuan peppercorns because of the numbing properties until recently I read that it was because of something they carry that could affect US crops. They are legal now, the imported ones are lightly pasteurized to kill off the problem.

I love the idea of soaking the poppy seeds - that makes total sense to me. Delicious cake - perfect tea and coffee fare.

I absolutely LOVE anything with poppy seeds. I like your version, which looks very light and tender. The frosting is the real bonus. Great photo of the icing drizzling over. Looks like I need Mary "fix" by making another one of your many fantastic recipes.

Poppy seeds, go figure. This looks so delicious and the sour cream glaze sounds wonderfuls. Lots of good uses for that I bet. I referred to you in my blog this morning. I'm starting to try the whole bread thing.....very scarey! Do you have a way for me to get e-mail notifications of your blog?? ~LeslieMichele

This looks amazing. Poppy seeds are often used in polish cakes and I remember my grandmother making a roll cake with poppy seeds. There is also a popular Polish childrens song that talks about poppy seeds. Really great photos too!

Hi Mary, I have to tell you my favorite muffin is poppy seed and lemon. This cake would probable be a fave too. I loved reading your little history of the poppyseeds Imagine a druglord. HA! I'll buy mine! The soaking makes sense.

I hope your shoulder is on the mend. Mine is much better but loves to remind me it hurts from time to time.

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